Get fired up in the kitchen with hearty bowl of chili

BY DAVE CATHEY Modified: November 12, 2008 at 10:10 am •  Published: November 12, 2008

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wever, I once dismissed anyone who disagreed with that assessment as a rube. Since then, I’ve studied critical analysis and the art of interpreting an old text through a new lens.

That, and I married a vegetarian.

Turns out the Greeks came up with a pretty tasty interpretation by adding sweeter spices, kidney beans and serving it over linguini.

Now, I’m not against a spoonful of peanut butter or a couple of bricks of semi-sweet chocolate in my bowl.

My recipe is a road map. I like mine August-asphalt hot, no beans, and served with cheese and fresh sliced onions and serranos. Typically, I use fresh ingredients, but with chili I use powders because trustworthy produce isn’t as easy to find this time of year. Plus, fresh ingredients make a fairly simple but long recipe more complicated and even longer.

Finally, I like to make chili a day early and warm it the second day for serving.

Dude’s blog
Chili sparks far more conversation and questions than a mere newspaper can offer. So, check out the Food Dude blog at to read:

→How an expanding local Hispanic community and the Internet have made the finding of lesser known types of dried chiles and powders easier.

→How chili parlors in Oklahoma date to statehood and survived the Great Depression.

→Chili’s role in national politics.

→How restaurant chili differs from homemade, and where to find it.

→Cook-off lore.

→How to stretch your chili into next week and next month.

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